- Cook Time
- Prep Time
- 12 ServingsServings
- 3 1/2 to 4 cups bread flour, divided
- 1/4 cup fat-free dry milk powder
- 1/3 cup sugar, 2 eggs
- 1 package active dry yeast
- 1 1/2 teaspoons salt
- 3/4 cup water (120ºF to 130ºF)
- 1/4 cup butter or margarine, softened
- Filling:8 ounces fat-free cream cheese
- 1 – 21 ounce can cherry pie filling, divided
- 1/3 cup Sugar
1 Preheat oven to 350°F.
2 In a large bowl, combine 11/2 cups flour, powdered milk, 1/3 cup sugar, yeast and salt. Add water, eggs and butter.
3 Beat 3 minutes, and then gradually stir in remaining flour until soft dough is formed. Turn dough onto floured surface; knead until smooth, about 10 minutes.
4 Place dough in a bowl that has been coated with nonstick spray, turning to grease top. Cover and let rise in a warm place until doubled, about 11/2 hours. Punch dough down, and divide in half.
5 Roll out half the dough into a 24 x 6-inch rectangle. Combine cream cheese and ? cup sugar; spread one-half of mixture down the center of dough, leaving a 2 1/2-inch margin on each side.
6 Spoon half of cherry pie filling over top, leaving a 1-inch margin at both ends. Fold one long side of dough over filling; fold opposite side of dough to overlap. Seal edges.
7 Place one end of pastry, seam side down, in the center of a 9-inch round baking pan that’s been coated with nonstick spray. Wrap pastry loosely to form a coil; flatten dough slightly.
8 Starting at center of coil, make deep slashes 1 inch apart along top of dough. Sprinkle 2 tablespoons sugar over the dough. Repeat procedure with remaining half of dough. Cover and let rise in a warm place 1 hour or until doubled.
9 Bake for 35 to 40 minutes or until golden brown. Let cool 15 to 20 minutes before removing from pan.
10 *Two pounds frozen dough can be substituted for bread dough recipe. Thaw until soft and easy to roll.
Source: Wheat Foods Council